Effects of Milling Methods and Cultivars on Physicochemical Properties of Whole Wheat Flour

Min Jeong Kang ,  Mi Jeong Kim ,  Han Sub Kwak 외 1명

한국식품영양과학회 학술대회발표집

2018 .10

Effect of Extrusion Condition and CO₂ Injection on the Physical and Functional Properties of the Extruded Whole Wheat and Germinated Wheat

Sasatho ,  n Singkho ,  na 외 2명

한국식품영양과학회 학술대회발표집

2012 .10

Effect of extrusion process on physicochemical and antioxidant properties of extrudates developed from corn flour and cocoa powder

Edou Ondo Se ,  ge ,  Gi-Hyung Ryu

한국식품영양과학회 학술대회발표집

2011 .10

Extrusion Cooking 처리가 米糠에 함유하는 비타민의 잔존율에 미치는 영향

金福男 ,  崔弘植 ,  李圭漢

한국식품과학회지

1986 .06

Flow Properties of Kochujang Using Back Extrusion Method

Youn-Chung Kim ,  Byoung-Seung Yoo

Food Science and Biotechnology

2000 .10

Effects of Hydroquinone on Wheat Gluten Extrusion

Bong Kyung Koh ,  Seung Taik Lim

Food Science and Biotechnology

2000 .12

Characteristics of Snack-like Products from Twin-screw Extrusion of Corn Flour or Wheat Flour Blended with Tuna Flesh

Hyunjung Kim ,  Byongki Kim

Food Science and Biotechnology

2004 .04

Effects of Extrusion Variables on Functional and Nutritional Properties of Extruded Oat Products

Luiz Ca ,  los Gutkoski ,  Ahmed Atia EI-Dash

Journal of Food Science and Nutrition

1999 .09

쌀가루와 옥수수가루의 비율을 달리하여 제조한 생선스낵의 품질특성

심영자 ,  정복미 ,  이기춘

한국식품과학회지

2001 .02

도토리묵의 물리적 특성 : Puncture test와 Back Extrusion test

김영아 ,  이혜수

한국식품과학회지

1985 .12

압출성형에 의한 아파미분의 물리화학적 특성

한억 ,  이상효 ,  이현유 외 2명

한국식품과학회지

1988 .08

대두분과 청국장분 첨가가 제빵특성에 미치는 영향

고은숙 ,  이원종

Food Science and Preservation

2012 .04

쌀의 원료상태 및 Extrusion Cooking 조건이 Puffed Extrudate의 특성에 미치는 영향

이영춘 ,  하연철 ,  복진영 외 2명

한국식품과학회지

1990 .02

Production of Functional Carbohydrates by the Extrusion Reactor

Jae-Kwan Hwang

Food Science and Biotechnology

2001 .08

Analysis of Residence Time Distribution During Twin-Screw Extrusion of Wheat Bran

Chong-Tai Kim ,  Jae-Kwan Hwang ,  Chul-Jin Kim 외 1명

Food Science and Biotechnology

2000 .01

Characteristics of Barley Powder with Different Varieties During Milling

Eun Hee Kim ,  Yoon Jeong Lee ,  Gwi Yeong Jang 외 5명

한국식품영양과학회 학술대회발표집

2016 .10

Extrusion Technology : Opportunities and Challenges

Pe ,  y K.W. Ng

한국식품영양과학회 학술대회발표집

2012 .10

Novel Convenient Method to Determine Wettability and Dispersibility of Dairy Powders

Lee ,  Jeae ,  Chai 외 8명

한국축산식품학회지

2014 .01